This is the week of milestones. Yes, it was Father's Day yesterday. But it was also Eric's birthday (the big 32... I like to remind him that I'll forever be his younger man). In addition to this, we attended (and I photographed) our dear friends' wedding. Despite a week of rain, things lightened up Friday afternoon, just in time for their rehearsal dinner, and stayed bright and sunny for the next 36 hours. The weather reminded me of our own wedding, which occurred four years ago this week. It's hard to believe that time has flown by like this. I couldn't be happier with the life we've created with each other. Full of laughter and love (and no shortage of delicious food and drinks). We don't have a lot planned in the way of celebrations, but I can guarantee a lobster dinner and a bottle of champagne will grace our table.

Make the dipping sauce by whisking together all the ingredients in a bowl. Set aside.

To make the pancakes, add the flour to a large mixing bowl and slowly stir in the warm water to form the dough. Transfer to a floured board and knead three or four times.

Using a knife, cut the dough ball into four even pieces.

Take one ball of dough and, using a rolling pin, begin to roll into a circle. Sprinkle the spring garlic over the dough and fold it into itself three or four times, until there is spring garlic evenly placed throughout the dough ball. Roll out again into a circle about 8 inches in diameter. Repeat with remaining dough.

Heat a large skillet to medium-high heat. While it's heating, brush the pancakes on each side with oil. Sprinkle each side with a pinch of salt.

Fry in the pan for 2-3 minutes, or until it turns golden brown. Flip the pancake and cook for another 2-3 minutes, being careful not to burn it.

Repeat with remaining pancakes. Transfer to cutting board and cut into wedges.